Thumbelina Carrots with Orange and Mint
Many recipes that pair carrots with orange call for cooking the carrots with orange juice. Here, I use strips of peel instead, so that you get just a hint of orange, keeping the flavors bright. In the restaurants, we use Thumbelina carrots, a cute, round variety with incredible sweetness. Don’t go crazy chopping the mint—you don’t want to turn it into paste. Just do a few quick strokes with the knife, toss with the carrots, and serve right away. You might want to caution your guests not to eat the orange peel.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Depending on the size of the carrots, cut them in half or quarter them to maintain evenly sized pieces. Heat the olive oil in a sauté pan over medium-high heat and add the carrots. Toss until the carrots are well browned and caramelized. You want them to get good color without burning. Season with salt and pepper.
Step 2
With a vegetable peeler, cut 4 large swaths of peel from the orange. Add to the carrots and toss for a minute more. Roughly chop the mint leaves and add to the pan. Toss and serve immediately.
